with Chef Ben Sukle of The Dorrance.
will? >> we are in the rhode show kitchen. we are making squash with (inaudible). >> we also want to get into this, too. >> we need to go to a show or anything it’s a quick three course menu. very seasonal. it changes every day. >> perfect place to go. >> we are going to look at what we are cooking this morning. >> very simple. showcase squash. it usually plays a background note to a lot of fans. it is two tone long neck. that is with husband can cherries which are these little things right here that are sweet almost butter scotchy. crispy amaris. leaves are used for cooking. we use like a grain which is crispy. it’s like a sour lemon orange daily flavor that we spreefsh. we are going to make them into a little butter. richness and acidity to the dish. >> where can we find this? >> farmer’s market. >> rhode island is great. it is such a small state not hard to get any of them. >> a lot o